Til Palak Korka

Bhakri is an indian flat bread made from pearl millet, sorghum millet, finger millet.  Bhakri is generally served with spicy chutney, gravy, non veg.  Korka belongs to traditional maharashtrian recipe which is made from leftover bhakri pieces.  In which leftover bhakri broken into small pieces and mixed with salt, oil, red chili powder and kept over chula into pan for roasting until very crisp.  I have made the korka with til palak topping.

Preparation time:15 minutes
Cooking time:20 minutes
Serve:4

Ingredients:

• Spinach 1 bundle chopped (palak)
• 1 tomato chopped
• 1 teaspoon sesame seeds (til)
• 1 teaspoon red chili powder
• 1/2 teaspoon black pepper powder (kali mirch powder)
• Salt
• 1/2 teaspoon all spice powder
• asafoetida (hing)
• Pearl millet flour (bajre ka atta)
• pinch of sugar

Procedure:

• Heat 2 teaspoon of oil and sesame seeds.  Stir for a minute and add tomato, salt, asafoetida, mix well.
• Add black pepper powder, red chili powder, all spice powder and mix well.
• Add spinach and cook for 5 minutes add sugar, mix well.
• Mix water with pearl millet flour and make 3 balls.
• Now gently tap on balls with both the hands and make flat breads.  Now heat a pan and half cook these breads.
• Now remove the pan from gas and cook breads directly on the flame until little crisp.
• This is how bhakri is made.  We will take one day old bhakri for this recipe.  
• Make small pieces of leftover bhakri and apply spinach mixture on each piece, roast this pieces with some oil until very crisp.
• Garnish til palak korka with some sesame seeds and coriander leave.